Cauliflower Casserole Deluxe
Submitted by nealjo
Layers of steamed cauliflower, sliced tomatoes, and water chestnuts smothered in a homemade cheddar cheese sauce with basil and a hint of cayenne. Topped with seasoned breadcrumbs and baked until bubbly and golden.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis isn’t your grandma’s plain cauliflower side, though she’d absolutely approve.
Crisp-tender steamed cauliflower gets layered with juicy sliced tomatoes and crunchy water chestnuts, then blanketed in a from-scratch cheese sauce made with sautéed green onions, celery, red bell pepper, and reduced-fat cheddar.
A touch of cayenne gives it a gentle kick, while seasoned breadcrumbs on top bake into a golden, crunchy crust.
It’s hearty enough to hold its own as a main dish and light enough that you won’t need a nap afterward.
Chef Tips
- Steam the cauliflower just until crisp-tender; it’ll continue cooking in the oven and you don’t want it falling apart
- Stir the flour into the sautéed vegetables and cook for a full minute before adding milk to eliminate any raw flour taste
- The water chestnuts add a surprising crunch that keeps each bite interesting; don’t skip them
- Assemble ahead of time and refrigerate; just add 5 to 10 extra minutes of baking if going straight from the fridge
Ingredients
Directions
Steam fresh cauliflower florets about 5 to 7 min or frozen florets according to package instructions just until crisp tender; drain.
Coat a saucepan with cooking spray.
Sauté green onions, celery, and bell peppers until limp.
Add seasonings. Blend in flour and cook 1 min.
Gradually add milk, stirring constantly.
Simmer until mixture thickens.
Remove from heat.
Add cheese and stir until melted.
In a 2-quart baking dish , layer half the cauliflower, sliced tomatoes and water chestnuts.
Pour over half the sauce. Repeat layers ending with sauce.
Sprinkle with bread crumbs and parsley. Bake at 350? F for 25 to 30 min until bubbly and top is a light golden brown.
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